Frank's Recipes! Low Fat Strawberry Peach Tart

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Low Fat Strawberry Peach Tart

1 sheet (from a 17 1/4 oz pkg) frozen puff pastry, thawed
1 pkg (8 oz) fat-free cream cheese
1/2 cup confectioner's sugar
2 tablespoon fresh lemon juice
1 tablespoon grated lemon peel
1 tsp. vanilla
2 medium peaches, peeled and sliced, or 1 can (16 oz) sliced peaches in juice
12 fresh strawberries, hulled, or frozen strawberries, thawed

FOR THE GLAZE:
1/2 cup peach or apricot preserves
2 tablespoon water

Preheat oven to 425 degrees. On a floured surface, using a floured rolling pin, roll out pastry to a 13" circle. Fit pastry into an 11-inch tart pan; trim any excess. Prick pastry with fork. Line pastry with foil; fill with dried beans. Bake for 10 minutes. Remove beans and foil. Bake until golden, about 5 minutes. Cool on a wire rack. In a medium mixing bowl, using an electric mixer set on medium speed, beat cream cheese, confectioner's sugar, lemon juice, lemon peel, and vanilla until smooth. To prepare glaze, in a small saucepan, combine preserves and water. Stir over medium heat until melted. Strain and cool slightly. Spread cream-cheese mixture in pastry shell. Arrange peaches around outer edges of shell and place strawberries in center. Brush with glaze. Chill until glaze is set, about 1 hour. Cut into wedges and serve.

Per Serving:
216 calories 27 g carbohydrates 4 g protein 163 mg sodium 4 g fat 7 mg cholesterol